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Whole Wheat Cookies Recipe in Cooker- How to make Cookies in Pressure Cooker

Whole Wheat Pressure cooker cookiesRecipe Without baking powder and baking soda - Making whole wheat cookies in a cooker has been a long time wish for me. But I had a serious doubt whether it would turn good. I have baked pizza, brownies and cakes before in pressure cooker. But I was doubtful about the cookies till they have to turn crusty, little chewy and soft and crispy.

Today, I took the bold step of trying the cookies for the first time in pressure cooker. If you want me to explain the outcome in one statement, it is simple and straightforward. Me and my kid loved them to the core. I had 2 cookies as soon as my photo shoot got over. I wanted to eat more cookies desperately. Keeping my kid and hubby in my mind, I had to control myself.

Once my kid returned back from school, I just gave him one cookie. But he asked for more and finished up everything except 1. I took it and kept it aside for my hubby :) He deserves at least one.

Now let us see how to make cookies at home with whole wheat cookies recipe.

Whole Wheat Cookies Recipe in Cooker- How to make Cookies in Pressure Cooker

Whole Wheat Cookies Recipe in Cooker Without baking powder and baking soda - How to make Cookies in Pressure Cooker with walnuts

Cuisine:

World

Category:

Snacks

Yields:

9-10 cookies

Prep Time:

10 Mins

Cook Time:

40 minutes

Total Time:

50 Mins

Ingredients

Wheat flour - 200 g

Sugar - 100 g

Butter - 2 tbsp

Milk - 2 tbsp or as required

Salt - 1/8 tsp

Vanilla essence - 1 tsp

Walnuts or any nuts of your choice - 2 tbsp chopped(optional)

Instructions

Mix all the ingredients in a mixing bowl. I have added sugar as it is. You can powder the sugar before adding too. Add milk little by little and make a soft pliable dough.

Use rolling pin and flatten the batter. Cut the cookies using cookie cutter. Gather left out dough and again roll. Cut them again. Repeat this process till you shape the whole dough. You can shape them with your hands too. Or you can use any small bowls to cut them round.

Grease the cooking plate with ghee or butter or oil. Arrange the cookies dough leaving at least 1 inch gap between the cookies.

Remove gasket and whistle from the lid of the cooker. Heat the cooker with its lid on. Heat it for 3-5 minutes in high flame till you feel that the cooker becomes hot inside.

Open the cooker and place the cooker plate(according to your cooker manual) or any other similar perforated plate in the cooker.

Place the cookies pan on the perforated plate and close it with a thick steel or aluminium lid. If you do not have any such lid, you can use the cooker lid itself but again without whistle and gasket. Do not cover the entire cooker. You need to cover only the pan.

Cook in medium flame for 10 minutes. Open the lid. Carefully flip the cookies to the other side and close the lid again. Cook for another 10 minutes in medium flame.

After that cook both sides flipping up and down frequently till both the sides turn golden brown color and become crusty. Some cookies might get cooked faster if there is uneven heat distribution. You can take them out. So, peep into the cooker and watch the cookies. Flip as and when required while taking the cooked cookies. You can use thongs to handle the cookies. I handled with hands itself. But it would be very hot and you need to be very careful if you are using your hands. My cookies took 35 minutes totally to get completely baked. This time varies based on several factors so it is important to watch the cookies after 20 minutes of baking both sides.

Once the cookies are cooked, remove them from the cooker and spread them on wire rack to cool both the sides. The cookies will harden further as they cool down.

Keep the cookies in an air tight container. It will be good for 4-5 days. It might stay up to 2 weeks but I have not tried to store that long.

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